Turkey Chili (NY Times Pierre Franey)

 INGREDIENTS:

1 tablespoon of olive oil
2 pounds of ground turkey (Costco)
2 cups of coarsely chopped onions
2 tablespoons of chopped garlic
1 large sweet red pepper, cored, deveined and coarsley chopped
1 cup of choppped celery
1 jalapeno, cored, deveined and finely chopped
1 tablespoon of fresh or dried oregano
2 bay leaves
3 tablespoons of chili powder
2 teaspoons of ground cumin
3 cups of canned diced tomatoes
2 cups of chicken broth
Salt and Black Pepper
2 (15 oz) cans of red kidney beans, drained (Costco mixed beans)
2 cups of shredded cheddar
1 cup sour cream 
Sliced lime for garnish

DIRECTIONS:    

Step 1
Heat the oil over high heat in a large heavy pot and add the tukey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Step 2
Add the nonions, garlic, sweet red pepper, celery, jalapeno, bay leaves, chili powdeer and cumin. Stir to blend well. Cook for 5 minutes.

Step 3

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally for 15 minutes.

Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar and sour cream and lime wedges, if desired.